Tag Archives: Chipotle

Adobo Shrimp Primavera

If this is your first time on my site, you may have noticed that I like to take your traditional recipes and give them a twist and a spike in flavor!  Who needs hum-drum?

Though it’s technically still winter and we definitely  have our cold days and nights, we also have some quite warm days (it is bi-polar Texas after all) and I was just totally over the typical stew dinner.  So here I give you my “Adobo Shrimp Primavera”, just in time for our approaching Spring!

This alfredo has a great smoky and slightly spicy flavor from both the chipotles and the adobo seasoning, but it keeps with tradition using cream and parmesan cheese.  You can also use your favorite fresh vegetables of choice for the primavera aspect and if you don’t care for shrimp, then use chicken!  ..or hey, keep it vegetarian and enjoy the best aspect of all…that sauce!!

https://www.goya.com/en/products/adobo-with-pepper

 

The Starting Lineup

  • 1 lb large fresh or thawed shrimp
  • 1-1/2 tsp Adobo seasoning (i.e. Goya brand)
  • 16oz pasta noodles of choice
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • 1 yellow squash, thickly sliced
  • 6oz asparagus, cut into thirds
  • 1 cup fresh spinach
  • 1 cup cherry tomatoes, halved
  • 1-2 Chipotle in Adobo peppers, finely diced + 1 Tbsp sauce (use 1 pepper for mild sauce)
  • 1 cup heavy cream (half & half ok)
  • 3/4 cup parmesan cheese, plus more for garnish

 

Place the shrimp in a bowl and toss with the Adobo seasoning, set aside.

Bring a large stock pot of salted water to a boil and cook pasta according to package directions.  Drain and set aside.

In a large non-stick pan over medium-high heat, add the oil and butter along with the squash, asparagus and spinach.  Sauté for 3-4 minutes.

Next, stir in the halved cherry tomatoes, heavy cream, diced chipotle pepper + sauce and the shrimp.  Toss and cook until shrimp are opaque, about 6-7 minutes.

Finally add in the cooked and drained pasta noodles and parmesan cheese; toss and cook until the cheese has melted, about 2-3 minutes.  Taste for more Adobo seasoning and/or salt if needed.

Serve in a large bowl along with extra parmesan cheese to garnish and warm crusty bread for soaking up the rich, slightly smoky and spicy cream sauce.  Enjoy!!

ShrimpAlfredo

Grilled Meatloaf Sandwich with a Bourbon Bacon Jam

Ok, I made this treat of a dinner tonight just for myself.  Yes, I made an entire 2 lb+ meatloaf and a jar of bacon jam for MY dinner.  Do you want to know why??  Because quite frankly it’s delicious and it only gets better after the next day or two, especially that Bourbon Bacon Jam!!  Which is why it’s a great “leftovers” type of meal!

Let’s say you made the traditional meatloaf and mashed potatoes for dinner one night and you’re not wanting the same darn thing the next..Well, simply add the Bacon Jam and garnishes to a meatloaf sandwich and you’ve taken repurposing to an entire new level!
*This jam is good off a plain spoon, but spread it on a warm slice of toast or English muffin topped off with a fried egg.  Now THATS a rave worthy breakfast!

The Starting Lineup

Bourbon Bacon Jam

  • 1 pckg (12-16oz) bacon, chopped
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 chipotle in adobo, diced, plus 1 tbsp sauce
  • 1/4 dark brown sugar
  • 1/4 apple cider vinegar
  • 4oz Bourbon (2 shots, optional)
  • 2 tsp smoked paprika
  • 1/2 tsp Cumin
  • Pinch of kosher salt & ground pepper

Meatloaf

  • 2lbs ground (I do 1/2 ground beef & 1/2 ground pork)
  • 1 green bell pepper, chopped
  • 1 small white onion, diced
  • 1 chipotle in adobo, diced
  • 1/2-1 whole jalapeño, seeded & finely diced
  • 2 eggs, beaten
  • 1 cup Panko bread crumbs
  • 1/2 cup milk….*soak the above Panko^^ in the milk
  • 1 packet low-sodium meatloaf seasoning packet (or seasoning blend of choice)
  • Hefty pinch or two of kosher salt & pepper for the top of the meatloaf

Garnish

  • Hearty/crusty white bread slices
  • Mayonaisse
  • Thick sliced ripe tomatoes, seasoned with kosher salt & pepper
  • Havarti cheese slices (or another great melty cheese)  

As I stated earlier, this can all be made ahead of time or at seperate times if using as a “leftover” meatloaf meal…but let’s pretend that you’re doing what I did…let us start from the beginning!

Bourbon Bacon Jam time my friends!  Start by chopping, dicing and mincing the bacon, sweet onion & garlic.  In a large sauce pan (*if not nonstick, add a tbsp of EVOO), cook your chopped bacon until slightly crisp.  Transfer the bacon to a paper towel lined dish and set aside. 

   

In that same pan with the reserved bacon grease, add in the chopped onions and cook down for about 10-15 minutes.  Add the minced garlic to the onions and continue to cook for another few minutes.

Now to the onion-garlic mix, add in all of the remaining ingredients (diced chipotle pepper & sauce, dark brown sugar, apple cider vinegar, bourbon, smoked paprika, cumin, salt & pepper and the cooked bacon) and stir to combine.  Bring to a low boil and then down to a simmer.  Let stand uncovered and do its thing while stirring occasionally.  *I like to leave it on the stove top on low for a good 2-3 hours and carefully drain the liquid from the pot about once an hour.  It’ll really thicken up!  Once done you can either transfer to a food processor to thin or leave as is.  I, myself, prefer it chunky for texture and leave it as is.  Keep in a mason jar or Tupperware container in your refridgerator, it’ll be gone FAST! 


 
 So while that Bourbon Bacon Jam is rendering away, we’ll begin the meatloaf.  Now this is a basic meatloaf recipe, and if you have a personal favorite then please feel free to use it!

*Ok, ok..I can hear you now.  “Carly, why does there have to be chipotles/jalapeño in the meatloaf??”  1.Because  2. Why not?  3. My 2 & 4 year old boys eat it and have no idea, it’s NOT really spicy 4. You need to finish off that can of Chipotles anyway and 5.  Your combining it with a SWEET bacon jam. You NEED the contrasting flavors.  It’s the little things that make food great!

Now back to the task at hand.  Meatloaf.  Preheat your oven to 350 degrees and get whatever pan you use to cook your meatloaf in out and greased if not non-stick.

In a large bowl, combine ALL of the meatloaf ingredients together and gently mix with your hands.  Transfer the mix to your baking pan and again, gently, pack into meatloaf shape.  Crack some more black pepper and salt over top and place into the preheated oven for about 1 hour, uncovered.  

   Remember, while the meatloaf is baking your Bourbon Bacon Jam is still rendering away and smelling devine!  I dare you to tell me your haven’t inhaled a few spoonfuls already….

Now that the meatloaf has finished cooking, it’s assembly time!  Have 1-2 saute pans heating on the stove top.  

In one pan, lay thick slices of meatloaf down and slightly cook each side, as to create a bit of a ‘crust’. 

 Lightly coat each slice of bread (on both sides) with a thin spread of mayonaisse.  Then add a good helping of the warm Bourbon Bacon Jam to one slice. 

Transfer the mayo’ed slice to your second hot pan, top with the Caramelized meatloaf slices, tomatoes seasoned with a pinch of kosher salt & pepper, cheese slices and top it off with the second slice of bacon jam coated bread.  Cook each side for about 2 minutes, till cheese has melted and the bread is golden brown in color. 

   
Cut on the bias and serve warm, enjoy!  

Chipotle Dr. Pepper Pulled Pork

Texas.  Dr. Pepper.  These two go together like beans & rice, Oreos & milk, sour cream & onion…you get the idea.  The dark-hued bubbly soda pop was created in the late 1800’s in a city known as Waco, Texas.  This “Texas Native” is a proud product in these parts…

So after watching my beloved Food Network, it was only natural that I tweaked a recipe to fit my mood that day.  This recipe is now so easy, because it’s a crockpot meal!  Every busy family’s favorite kind!  Did the crockpot inventor ever win a noble peace prize by chance???  He or she can have my vote!!

The Starting Lineup

  • 4-6 lb pork butt/shoulder
  • 2 cans of Dr. Pepper
  • 3.5-7 oz of chipotle in adobo
  • 1 onion, quartered
  • Salt & Pepper
  • Chili powder
  • Non-stick spray

Optional

  • Coleslaw
  • Sandwich buns 

Spray your crockpot with the non-stick spray.  Easy cleanup is our friend!!  Lay your quartered onion into the large ceramic bowl.  Onto the pork…liberally sprinkle all over with your salt & pepper.   To taste, add a bit of chili powder as well.    Place the pork butt on top of the onions.  Next pour your can of chipotles (plus sauce) over the pork.  After that spicy can is empty, simply pour each can of Dr. Pepper over everything.  This is all ridiculously simple.      Place the lid onto the filled crockpot and turn on low.  I leave ours (untouched) for an easy 8-10 hours.  This comes out gloriously tender.  Everytime.    Now, how you decide to serve this is your own call, but I’ll tell you a little bit on how we enjoy ours…

I make a super simple slaw (precut cabbage mix, a bit o mayo, a bit of granulated sugar, a couple dashes of apple cider vinegar and some S&P…not too wet here).

I then slice, in half, some bakery sandwich/hamburger rolls and toast them. Pile on that fall-apart Chipotle Dr. Pepper Pork, an extra drizzle or two of the sweet & spicy sauce and good helping of crunchy slaw.  Never fails.   

Raspberry Chipotle & Cream Cheese Stuffed Chicken

You know that appetizer at holiday parties where the host has a brick of cream cheese and pours the sweet, yet spicy raspberry chipotle sauce over top and serves with crunchy crackers??  Well, here’s the dinner version!

I was craving that flavor combination and just knew it would be great with chicken!  I was correct! 😉 An awesome thing about this meal is A. There are just a few ingredients and B. With prep time and cooking time, it was on the table in an hour!  Excellent!

The Starting Lineup

  • 3-4 chicken breasts, slightly flattened
  • 8 oz cream cheese, softened
  • 1 cup raspberry chipotle sauce
  • 1 bunch green onion, sliced
  • Chili powder
  • Kosher salt & pepper
  • Jalapeño, sliced (optional)
  • Butcher twine or Toothpicks

Preheat your oven to 400 degrees.  Liberally season each side of the chicken breasts with your kosher salt & pepper and chili powder.

Butterfly your chicken breast and if they’re pretty thick, flatten just a little bit with a roller, mallet or heavy bottomed pan.  Season the inside with a bit more chili powder. *If the breast are on the thinner side, you can just make a “pocket” in the center of each breast, instead of fully butterflying them.

In a small bowl, combine your softened cream cheese with about a 1/3 cup of sliced green onions and a pinch of salt & pepper.

After your cream cheese mix is combined, spread equal amounts down the middle of each breast or into the “pocket” you made. *Here is where I was a dummy and forgot to take a picture for ya..oops!  Roll or fold the breast to almost conceal the cheese mix and either toothpick shut or tie with butcher twine.  Lay each stuffed chicken breast onto your baking sheet.


Now glaze your chicken AALLLL over with a good coating of the raspberry chipotle sauce.  If you have any extra sauce, leave at room temp (or warm) and drizzle over your finished, cooked chicken.

Place the chicken (on the baking sheet) into the oven.  This will cook for 30minutes (here’s where I finish up my sides and pick up the used dishes) 🙂

Once chicken is cooked through, but still juicy, remove from oven and cut off the twine/remove those toothpicks.  Be careful, it’s hot!!

Plate your creamy, sweet and spicy stuffed chicken with seasoned black beans and rice, yum!! *I prefer to garnish ours with an extra drizzle of sauce, the rest of my sliced green onions and a couple thinly sliced jalapeños for some added heat!

 

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